Veggie Fried Rice

Dig into this homemade vegetarian veggie fried rice, a kid-friendly, flavorful dish inspired by Asian culinary traditions. It’s an easy, vibrant meal that combines rice, eggs, and colorful veggies… perfect for a nutritious family dinner!

Veggie Fried Rice

Course

Main
Prep time

10 Mins
cook time

20 Mins
servings

3-4
Author

@livlaughcook

Ingredients

3 tbsp avocado oil, divided
1 large onion, diced
2 cloves garlic, minced
1½ cups mixed vegetables (if using frozen veggies, steam them first)
3 eggs, lightly beaten (omit if vegan)
1 Lotus Foods Organic White Jasmine Rice Heat & Eat Pouch
2 tbsp coco aminos
½ tsp toasted sesame oil
salt & pepper, to taste
red pepper flakes, pinch
green onions, chopped (optional)

product used in the recipe

Organic White Jasmine Rice Heat & Eat Pouch

1

Heat 2 tbsp oil in a large skillet or wok over medium heat. Sauté onion until fragrant and slightly caramelized. Add garlic and mix well.
2

Add vegetables to skillet and stir-fry until tender-crisp (~3-4 mins).
3

Push vegetables to one side of skillet and add beaten eggs to the empty space. Scramble until cooked through, then mix with the vegetables.
4

Increase heat to high and add remaining oil. Add rice and stir-fry for a few minutes until heated through and starting to brown slightly.
5

Drizzle coco aminos and toasted sesame oil over the rice and vegetables. Stir well to combine and evenly distribute the coco aminos.
6

Season with salt, pepper, and red pepper flakes to taste. Continue to stir-fry for another 2-3 mins until everything is well combined and heated through.
7

Remove skillet from heat and garnish with chopped green onions, if using.